YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Sage Brown Butter & Grilled Chicken
Delight in tender homemade sweet potato gnocchi, pan-crisped to perfection and drizzled with a rich, nutty sage-infused brown butter sauce. Topped with savory grilled chicken breast slices, this dish balances hearty flavors with a light, crisp texture, making it a satisfying meal option any time of day.
INGREDIENTS
1 medium Sweet Potato (150g)
1/2 cup Whole Wheat Flour (60g)
4 ounces Chicken Breast (113g)
1 tablespoon Unsalted Butter (14g)
5 Fresh Sage Leaves
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast for about 45 minutes until soft. Allow to cool slightly.
Scoop out the roasted sweet potato flesh and mash until smooth. Let cool.
On a clean surface, combine the sweet potato mash with whole wheat flour and a pinch of salt. Mix until a dough forms. Adjust with a little extra flour if the dough is too sticky.
Divide the dough into portions and roll each into long ropes about ¾-inch in diameter. Cut into 1-inch pieces to form gnocchi.
Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, then remove with a slotted spoon.
While the gnocchi cooks, heat the olive oil in a skillet over medium-high heat. Add the gnocchi and sauté until lightly crispy on all sides. Set aside.
Season the chicken breast with salt and pepper. In a separate grill pan over medium-high heat, cook the chicken breast for about 4-5 minutes per side, or until cooked through. Slice into strips.
In a small saucepan over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown and releases a nutty aroma. Remove from heat.
Plate the crispy gnocchi, arrange the grilled chicken strips over the top, and drizzle with the sage brown butter sauce. Serve immediately.